Healthy Recipes

Tomato/Cheese/Basil Slices
– Slice an organic tomato
– Spread soft cheese on top of tomato (I like cheese made from milk kefir)
– Drizzle with a tiny amount of extra virgin olive oil, sea salt, and pepper – Top with a basil or pineapple basil leaf

Preserved Lemons or Limes (organic is best)
– Wash either limes or lemons
– Squeeze the limes or lemons to get the juice free
– Slice limes or lemons (put the juice that releases while cutting them into slices in the jar also)
– Place the limes or lemons into a glass jar. As you put them in add sea salt to each slice. Then cap the jar.
– Let sit for 4 week and then refrigerate.
– These can be used on veggies, meat — whatever you like a bit of lemony goodness on. Enjoy.
By Belenda K. Smith

In the picture there are blueberries, cherries, and peaches.
– Air tight jar to ferment in
– Blueberries, peaches, cherries, cranberries – your choice of fruit (the softer skinned fruit will ferment faster)
– Layer honey (must be raw and not pasteurized) and fruit into the jar. Leave about 2 inches of space at the top. Take a clean knife and stir to release air pockets.
– Seal the jar (I like Fido jars with the rubber seal. If using mason jars, place a piece of food safe plastic wrap between the jar and lid.
– Place the honey fruit jar into a bowl — it might leak a bit.
– Once or twice a day gently roll the jar to make sure all fruit is covered. If it gets bubbly, burp the jar also.
– I let the blueberries sit for a week, the cherries for 2 days and the peaches one day.
* Warning, the longer they ferment, you will start to get an alcohol content to your honey berries. I don’t let mine get to this stage, but that it up to you.
– Once the berries suit your taste buds, refrigerate them. The honey will have thinned and takes on the taste of the berries.
– Enjoy with yogurt, pancakes, ice cream — endless options.